Tamarind Ginger Pickle Recipe

• 1/2 lemon sized ball Tamarind (pulp)
• 6 one-inch pieces Ginger (peeled, washed and cut)
• 10 Green Chillies (chopped)
• 1 tsp Fenugreek Seeds (Methi Dana)
• 1/4 tsp Asafoetida (Hing)
• Salt to taste
• 10 tbsp Sesame Oil (Til Oil)
• 1/4 tsp Turmeric Powder
• 1/2 teaspoon Mustard seeds
• 2 Whole Dry Red Chillies
• 1 tsp Jaggery (Gur)

• In a pan, dry roast the fenugreek seeds till brown. Remove from heat and grind it to a smooth powder.
• Add asafoetida and salt to it and keep aside.
• In a pan, take four tablespoon of oil and lightly sauté the ginger and chillies for about two minutes.
• Add turmeric powder to it and cook for some time. Remove from heat and keep aside.
• In another pan, heat the remaining oil and add mustard seeds and red chillies. When the mustard starts to splutter, add the tamarind pulp and bring it to a boil.
• Now add the powdered fenugreek and jaggery to the tamarind and simmer till the mixture thickens.
• Add the sautéed chilli-ginger to it and cook for a few minutes more, stirring continuously.
• Remove from heat and allow it to cool before storing it away on a sterilized jar.